These healthy 5 grain Zucchini Walnut Pancakes have all the flavors of your favorite zucchini bread, with an extra boost of nutrition ~ what a way to start the day!
Nobody lingers in bed when these ‘healthier’ pancakes are on the griddle ~ you’d be amazed at the difference the multi-grain baking mix makes in this recipe.
I know the ingredient list looks overwhelming. That’s because of all the whole grains. You can substitute all purpose flour if you want to, but you’d be missing out on so much of the heartiness, nutrition and flavor of these pancakes. Bob’s Red Milland Arrowhead Mills
make great flours, and lots of grocery stores are starting to carry some of them. You can always find them online.
Zucchini Walnut Pancakes
These healthy 5 grain Zucchini Walnut Pancakes have all the flavors of your favorite zucchini bread, with an extra boost of nutrition ~ what a way to start the day!
Servings: 8 large pancakes
Ingredients
dry ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup oat flour
- 1/4 cup buckwheat flour
- 1/4 cup millet flour
- 1/4 cup barley flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/4 tsp each: cinnamon, allspice, nutmeg, ginger
wet ingredients
- 1/2 cup low fat yogurt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 cup grated zucchini, about 1 medium zucchini
- 1/2 cup chopped walnuts
Instructions
- Mix the dry ingredients together in a large mixing bowl.
- Mix the yogurt, buttermilk, egg and vanilla in a separate bowl. Add to the dry and mix just until combined.
- Fold in the zucchini and walnuts.
- Cook the pancakes on a hot, lightly greased skillet. The batter will be thick, so nudge it out into a circle after you ladle it out. Flip when the edges are beginning to look a little dry.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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I am going to try these, and wondering what possible substitutions for Zucchini could be?
Let’s see, maybe carrot?
Definitely healthy and they look so so good! Love the zucchini and walnuts- wonder if I could substitute grated pumpkin?
Interesting thought!
it’s totally zucchini time, isn’t it! I love this time of year; in the midwest we get TONS of them, all huge, all delicious. and perfect for making baked goods out of, like these pancakes, which look phenomenal. I never thought about doing that; i typically throw them repeatedly into muffins and bread, but I know someone who would just lose it (in a good way) over these. yay!